Friday, November 16, 2018

Shrimp Stir Fry with Green Curry Sauce for #FishFridayFoodies

It's time for Fish Friday Foodies again.   This month we're doing Stir-Fries featuring Seafood as suggested by our hostess Karen from Karen's Kitchen Stories.
Shrimp Stir Fry with Green Curry Sauce

I was all set to use Shrimp, but decided against it.   I had some cod in the freezer but it seems to have gone walkabout so I used some Sole instead.   I've been craving fish and veggies lately anyway.
I went online and searched for a recipe and found one on this site.  And followed it.
I forgot to buy scallions the other day, but have lots of chives in my pots.  I also added an extra pepper, cause I found one called Aloha and it was gorgeous. It was red and yellow and orange.
  I also used fresh bird peppers, because I love them, and the heat they impart.  And... I added some Bok Choy Sum., cause I could.

Cooked it, tasted it and promptly made it an offering to the kitchen goddess.
I don't know if it was a combination of the spices, sauces, or just what, but I ended up dumping the whole thing. It was awful, or at least, my mouth said NO WAY!

Luckily I had some of the pepper left over, and decided to start from scratch.  I had also bought some shrimp for Thanksgiving and decided to break into that package for this.
Shrimp Stir Fry with Green Curry Sauce

And I really loved what I came up with.  

Yield: 2 servings

Shrimp Stir Fry with Green Curry Sauce and Peppers
Shrimp Stir Fry with Green Curry Sauce

prep time: 10 minscook time: 10 minstotal time: 20 mins
If you like a touch of hot, and spicy without being overwhelmed, this dish is perfect. Serve with either Somen Noodles or rice or?

ingredients:

1 whole Green pepper - seeded and julienned
1 whole Aloha Pepper or orange pepper - seeded and julliened
2 baby Bok Choy Sum, washed, and julienned
2 fresh bird peppers, diced
1/2 lb fresh Shrimp
1 tablespoon oil

Sauce
1 tablespoon Sweet Soy Sauce
1 teaspoon Roasted Sesame Oil
1/2 teaspoon Rice Wine Vinegar
1 teaspoon Green Curry Paste
1 teaspoon cornstarch
3 tablespoons water


instructions:

Heat oil in wok or shallow fry pan until very hot, add the vegetables and stir fry them for about 3-4 minutes or until the Bok Choy starts to wilt.   Add the shrimp and stir to combine, cover and let cook for 2-3 minutes or until the shrimp has turned pink and is almost cooked through.  Add the sauce. stir to combine, and let come to a boil, cook for another minute, then serve over Somen Noodles or rice. 
Created using The Recipes Generator


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Thursday, November 15, 2018

Community Potluck for November 2018

I meant to get this up yesterday, but took the day to run into the big city. 

We met at a new venue this month, St. James Bay Golf Course allowed us to use their Fountain Room, and we'll probably be meeting there every month until they kick us out. 

The place we used to have it at, is no more, thanks to Hurricane Michael.  It basically took out the entire building as well as causing damage and havoc throughout our community. 

We appreciate being able to have our Community Potluck at the St. James Bay Golf Course.  The room was lovely, and as usual,  lots of great food was brought, and lots of conversations and story swapping were done. 

Without further ado or any other drum rolls or ?

It's funny how some months seem to get a theme, without any prompting from anyone.   This month there was a definite Pasta theme, which made my little heart go pitter patter.   I love pasta. 
I had to do it, here are all the pasta dishes.
And you know I sampled every single one of them.
Bowtie Pasta with Sausage

 Macaroni Salad
 Chicken with Noodles
Orecchiette or Little Ears Baked Pasta
 Mac and Cheese
There was lots more brought and enjoyed.
We not only had some lovely Mashed Potatoes 
 But also some roasted Rosemary Potatoes
This totally awesome dish with Chicken and Sausage and Rice
 I made a Jambalaya with Sausage, Chicken and Ham
 There were some Salmon Patties (I didn't get to taste them, but was told they were good.
 Some Pork Loin Sliders, and being a Dane, I'm a pork fan, so I was happy.
 There was a Pumpkin Soup, which was spicy and delightful
 And you were to top it with Salsa, Sour Cream and tortilla chips
 Some Mushrooms, I could have dipped some of the Foccacia in the juice.

and a Spicy Kale dish
 along with some Brussels Sprouts.   Funny that, I never used to like them, but my taste buds must have matured somewhere along the way, cause I really like them now.
 A Cheese and Cracker tray.  And if you look up in the left hand corner, I also made and brought some Tiramisu Cupcakes and didn't get a picture of them. 
I also did not get a picture of another latecomer, some bacon wrapped sausages.  

and then there were the desserts.
You have to have dessert. 
You do. 
Sweet Potato with a crunchy sweet topping
 Santa and his Pineapple. 
 A baked Apple Compote
 Pumpkin Pie
 and some Turtle Pie
And I missed getting a picture of a fruit cobbler as well. 

I got busy chatting with friends, trading Hurricane Michael stories and commiserating with those who had damage or lost stuff.  I was one of them, but, you have to go on.



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Monday, November 12, 2018

Blackberry Bites Coffee Cake for #BakingBloggers

It's time for Baking Bloggers again, and this time round, our assignment is to use Cast Iron Cookware to bake something.  Sue of Palatable Pastimes is our hostess and she said we could make anything savory or sweet, but it had to be baked in Cast Iron Cookware.   I'm lucky, I've got a few pieces of cast iron cookware and actually use them a fair amount. There is nothing like cast iron to hold heat and it's so versatile as well. 

I use my big Dutch oven a lot, but usually for baking bread, however, I do have a few cast iron skillets along with two prized possessions, Æbleskiver pans. (used to make Æbleskiver, a Danish pancake ball)

I decided to use the pans to create something new.   And found out just how much batter I can make in one go, cause I ended up not only using both those pans, but also a cast iron skillet.

And my great idea of baking in the Æbleskiver pans, well, it did not work out the way I planned.
 The batter grew and overflowed and then baked together. 
 And they didn't come out nicely, at all. 
They did taste good, and I ate them all, but somehow I managed to make them fall, and also the blackberries ended up in the bottom of each bite, not suspended.  I know, I should have sprinkled some flour over them, before I added them to the top of the bites.
Didn't effect the taste though.
And the one pan, well, let me just say, I overcooked them. It didn't take as long to bake as I thought they would.  
 As you can see, some came out, and some didn't.   (I ate them anyway).

And, in the interests of full disclosure here, this batter recipe was almost too delicate to bake in a cast iron pan, but maybe the next time we're out of power (it happens ) I'll try baking a cake on the grill in the cast iron pan.
The extra batter I put into another cast iron pan, worked well.    And those people who tried it, loved it. 




Yield: 10 + servings

Blackberry Bites Coffee Cake

prep time: 10 minscook time: 20 minstotal time: 30 mins
This light, delicate flavored coffee cake is perfect to whip up in a hurry.

ingredients:


 2 eggs
1 cup sugar
1/2 cup melted butter
1 cup self rising flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon Baking Soda
1/8 cup Bourbon
8-10 oz. Ripe Blackberries

instructions:


Preheat the oven to 350 degrees.  Grease the Æbleskiver pans or two cast iron skillets with some butter.  Heat over medium heat until the butter is melted and foaming a little. Sprinkle a tablespoon of regular flour over the blackberries to coat and set aside. 

Whisk together the eggs and sugar until the sugar is dissolved, add the melted butter and fold in.  Mix the baking soda and flour together.  Mix the milk and sour cream, and set aside.   Add the flour and milk to the eggs and mix.   Adding the bourbon at the end. Fold in. 

Pour the batter evenly into the pans and sprinkle the blackberries evenly over the top. 
Bake at 350 degrees for 20 minutes until cakes are set and pulling away from the sides. (If making them in the Æbleskiver pan, only bake them for 10 minutes, checking to make sure they're done by inserting a toothpick in the center and pulling it out.) 
By preheating the pans, it takes less time for the cakes to bake. 
Created using The Recipes Generator

 

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Friday, November 9, 2018

Potkäse or loosely translated, Potted Cheese.

You ever find a forgotten piece of cheese sitting abandoned, lonely and dried out in your fridge?  Maybe the last little piece of that really expensive Havarti, you didn't keep wrapped properly and it dried out,  (I'm looking at me for this one).

I did that this past weekend, don't know how I did it, but the result was a piece of leathery looking dried out Havarti.  Which had been a really good tasting Havarti, rich and full of character.
At least until I managed to torture it by letting air get to it. sigh.

So I dug deep into my memories and remembered Mom taking the last little heel of cheese, the one that somehow didn't get eaten or wrapped properly (me again), and adding just one more item, resuscitating that piece of cheese and turning it into a totally different meal.
Potkäse (potted cheese)

I'm told you can actually add more cheese and more booze to this and keep it going, but in our house we ate it all. 

The measurements on this are not exact by any means.    It depends on how much cheese you have and how much you tortured it,  sorry, I mean, how dried out it became.

This is best made with a strong flavored cheese, one which is not full of mold.  Apart from Blue Cheese of course.  And blue cheese does work well in this as well.

 Do not use a soft cheese which became moldy, throw it out.  You don't need to get sick. 

Now for the magical ingredient.   Akvavit, or Aquavit or however you wish to spell it.   You can also use a Rum or Whisky or a good fortified wine such as Port or Madiera.  You can even use a good liqueur as well. 

So many choices, and now I'm seriously thinking of letting that last piece of cheddar dry out so I can try making it with some Creme de Cassis.
I'm sold, I'm doing it.


Now, once you've grated the cheese or chunked it up or cut it into little thin pieces, you pour the booze over top.  Just enough to cover it.
Potkäse (potted cheese)
  Put it into a glass jar with a tight fitting lid, and place it into the fridge.  Let it stay in there for a week, letting it out every day for a quick stir, then back into the fridge.  By the end of the week, the milk proteins in the cheese will have started to break down and the whole jar will become spreadable.

I cheated and grated my Havarti on a microplane, I wanted to break it down fast.  And then I ate half of it right away.
Cheese for Potkäse (potted cheese)
My cheese, my rules.
However, I did place the remainder in a little jar and let it rest in fridge, for a week.   Stirring it every day of course.

Recipe:
2 oz. finely grated aged Havarti cheese (dried out to leather)
1 oz. or more Aquavit - Taffel or Linie works well.

Stir together and place into a small glass jar and put into fridge.  Stir once a day and leave for at least a week, adding more Aquavit if needed.   The cheese will break down as it sits.  Add more cheese and Aquavit as desired.  Can keep for a long time, the flavor will get stronger and stronger.

To serve:  Spread on rye bread or rye crisp crackers.   or
Add a little heavy cream to the cheese and serve in a 'pot'.  

This can also be made with Rum, Whiskey, fortified wines or liqueurs.   

This batch may not last the week, I keep tasting it.
Potkäse

 

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Monday, November 5, 2018

First Monday Favorites - November 2018 - 24

Can you believe it's November, already?
First Monday Favorites
It seems like it was just the other day on the last First Monday Favorites post that I said that  September went by like a hurricane.

Ummm, those were pretty prophetic words, only it was October that had the hurricane.  Hurricane Michael visited my neck of the woods and left a lasting impression.  
Category 5 hurricanes tend to do that.

Not a good one either, Hurricane Michael decimated a couple of communities, left several more in shock and disbelief, including my community, and left destruction everywhere.
I had some loss, but it looks like insurance will cover most of it.

Despite the loss of power, for a few days, I still managed to cook a bit.   I even cooked some Hobo Dinners out on the grill one night.
Hobo Dinner

No power meant that I had to use the grill for cooking a couple of meals.  

I made these Thai Style Crab Cake Stuffed Mushrooms for a potluck, just before the hurricane hit, and then shared them as #FishFridayFoodies post, and they will be repeated again.
They were popular.
 
Thai Style Crab Cake Stuffed Mushrooms

I'd also made a cake earlier in the month for the Legion Cake Raffle and decided I'm so going to be making this again and again.  I do love a good Pina Colada and this Pina Colada Cake  in cake form, it's a winner.
Pina Colada Cake

I just couldn't make up my mind which one was my favorite, so I flipped a coin and this is my choice for First Monday Favorites for last month.

I mean it, I literally flipped a coin, a quarter in fact.  And the winner was the Thai Style Crab Cake Stuffed Mushrooms. 
Thai Style Crab Cake Stuffed Mushrooms


Stop on by and link your favorite recipe from last month.  Not the one with the most views, but your own personal favorite. 


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Friday, November 2, 2018

Vegetarian (almost vegan) Chile Verde

For several years now it's been my joy and pleasure to make Chile Verde for my daughter when we visit her.  I make a big pot, and we have it for dinner one night and then she freezes the rest to enjoy when we leave.

She's embraced a mostly vegan lifestyle the past year, with one exception, she still loves cheese, and when we visited her a few weeks ago, I made her some Chile Verde, but this time, I made it mostly vegan.  And I have to mention here, she used to accuse me of trying to poison her when I used to serve her vegetables and now, WOW, she eats a lot of them.  I'm so proud of how adventuresome, food wise that is, she's become.

And you know this Verde, was really good.  I even surprised myself at how tasty it was.   So I thought I'd share it here with you.

In fact, it was so good, I made some for myself the other day, partly so I could photograph it, and blog about it, but mostly, because I liked the taste, but this time I added some white beans, I wanted to up the protein count a bit.
Vegetarian Chile Verde

I did face a couple of challenges cooking it in her kitchen, because she does not cook.

I mean it, she literally does not cook.

She's lucky enough to live in an area that has good vegan and vegetarian restaurants within minutes of her house.  She'll heat up a vegetarian pizza or make smoothies, but apart from that, no cooking, nada.

No problem, I got this.

Well, until it came time to thicken the Verde.  It needed a little bit of body.  Ordinarily I would just make a roux and stir it in, let it thicken a smidge and go from there.  But DD (darling daughter) didn't have any flour or cornstarch and I hadn't thought to buy any.  So...

I got inventive.  I took a flour tortilla, tore it up into pieces and added it to the verde as it was simmering.  Let it simmer for about 1/2 hour, then fished out the softened flour tortillas, added some of the chiles and tomatillos and a little butter and put them in the blender.  Whizzed them together and added it back into the sauce, let it simmer a bit, and VOILA, it thickened.
And as I said, it tasted really good.
I patted myself on the back a little.
This is the basic recipe I used, but as I said, I added some Cannelli beans and a little onion.  For my taste of course.  
The basic mixture- I added some frozen tomatillo's I had in the fridge and chopped them up a little after they thawed. 
Vegetarian Chile Verde
 Simmered it for 30 minutes and added the beans.  I also used my immersion blender and took out a cup of the verde and blended it together and added it back into the stew. 
Vegetarian Chile Verde
My luscious bowl of vegetarian Chile Verde.  Such a good meal. 
Vegetarian Chile Verde

Serve it with some flour tortilla's and a little (or lot of) cheese and you've got a great meal.
Best part, I've got some more for lunch today. 
Vegan/vegetarian daughter approved. 

Yield: 4 servings

Vegetarian (almost vegan) Chile Verde
Vegetarian Chile Verde

prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins
This is a surprisingly good Chile Verde even without meat. And can be made totally vegan (omit the butter) as well as gluten free if desired.

ingredients:

1 large can Green Chiles (27 oz. size), drained
6 fresh tomatillo's or one can tomatillos (if using canned, just drain the tomatillo's)
3 jalapeno's, seeded and chopped or a small can of Green Salsa (8 oz.)
1/2 to 1 cup water or vegetable stock (plus more if needed)
1 can Cannellini beans- drained and rinsed
1/2 cup onion,  chopped
1 tablespoon butter or EVOO- for sauteeing the onion

 Roux:
1 tablespoon melted butter and 1 tablespoon flour, mixed together *
 Topping:
1/2 cup chopped onions for topping
1/2 cup shredded cheddar cheese or cojita cheese for topping

instructions:

Saute the onion in the 1 tbsp butter or oil until just softened.  Dump the onions into a 2 quart size pot.  Deglaze the pan with 1/2 cup of water and add to the onions.   Open the can of green chiles, drain.   Do a rough chop of the chiles and tomatillo's.  Add them to the pot with the onions and let simmer over low heat for 30 minutes, stirring occasionally.  Add the beans and simmer an additional 20-30 minutes, stirring occasionally. Take out one cup of the stew and use an immersion blender and blend it together, just a little and add it back to the stew.  This does help to thicken it a little as well.    
Just before serving, thicken with the roux, let it come to a boil and cook for one minute. 
Serve with fresh hot flour tortillas and cheese and a sprinkle of chopped raw onions.
* to make it gluten free, thicken with a teaspoon of cornstarch and 2 teaspoons water mixed into a slurry and stirred in.
You can also make this totally vegan by omitting the butter.
Created using The Recipes Generator

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